"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-06-2007, 04:35 AM   #1
Assistant Cook
 
Join Date: Sep 2007
Location: Tasmania, Australia
Posts: 5
Send a message via MSN to storm-louise Send a message via Yahoo to storm-louise
Diane Sauce - Steak Diane

Hi all.

For a few weeks I've been trying to track down a really GOD recipe for Diane Sauce. Can any one please help me.

Storm

__________________

__________________
storm-louise is offline   Reply With Quote
Old 09-06-2007, 08:24 AM   #2
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
I am unfamiliar with the sauce, though I have heard of it. So I did a Google search and found a good number of recipes.Most call for butter, cream, shallots, and tomato sauce. Several called for the addition of congac or brandy and for the sauce to be flambe'd at the tabel. I don't recomend this for most home cooks as it can be dangerous. Just enter "Diane Sauce, Recipes" in the search space and hit go. You will get a host of recipes. Compare them and find out what they have in common and you will usually be able to come up with a very good sauce. Sorry I couldn't be of more help.

Seeeeeya; Goodweed of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-06-2007, 01:48 PM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Cognac is definitely traditional (& in my opinion essential) for Steak Diane. However, you do not have to flambe it. Just add the cognac & simmer it down. Same difference without the drama or risk.

However, in all the times I've enjoyed this dish in restaurants or made it myself, I've never come across or seen a recipe that asked for tomato sauce. That simply isn't Steak Diane, nor is it traditional to the sauce. Traditional basic ingredients are butter, cream, shallots, sliced mushrooms, freshly ground black pepper, & cognac or brandy.

Goodweed - exactly how many recipes did you come across that claim tomato sauce is an ingredient of a "Diane" sauce? I've really never seen that before, in recipes or in restaurants.
__________________
BreezyCooking is offline   Reply With Quote
Old 09-06-2007, 02:15 PM   #4
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,274
I haven't made it for years, but "Steak Diane" -- by definition -- is a thin steak quickly sauteed in butter and flambeed with cognac, which is turned into a creamy pan sauce by the addition of W-sauce and cream. Usually mushrooms and shallots are sauteed along with the meat so that they fortify the sauce.

Flambeeing is actually much easier and safer than people may think. Make sure you take the pan off the heat. Make sure that nothing is above the pan and add the cognac and light it with a match. Keep the pan's lid nearby if things go awry.


Here's a Saveur recipe that uses Madeira and does not flame. Saveur - Steak Diane
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 09-06-2007, 05:27 PM   #5
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Here are some links:

Diane Sauce - Allrecipes

Simply Recipes: Heidi's Steak Diane Recipe

Diane Sauce recipe - Best Recipes

Yahoo! Answers - How do you make Dianne sauce for steak. The creamy way if poss.?

Diane Sauce Recipe | Recipezaar

After further research, I too found that the original Diane Sauce has no tomato sauce in it. But evedently, there are recipes that do.

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 09-06-2007, 05:39 PM   #6
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
I stand corrected - there actually are recipes out there that call for tomato paste or sauce. One of the above recipes even called for bacon!! But I'd still be mighty disappointed if I ordered Steak Diane in a restaurant & it came out with any hint of tomatoes (or bacon) in it. Just give me the cognac, peppercorns, & cream any time!! : )
__________________
BreezyCooking is offline   Reply With Quote
Old 09-06-2007, 06:31 PM   #7
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by BreezyCooking View Post
But I'd still be mighty disappointed if I ordered Steak Diane in a restaurant & it came out with any hint of tomatoes (or bacon) in it.
I don't think anyone has EVER been disappointed by the inclusion of bacon in anything!
__________________
Caine is offline   Reply With Quote
Old 09-07-2007, 02:30 AM   #8
Assistant Cook
 
Join Date: Sep 2007
Location: Tasmania, Australia
Posts: 5
Send a message via MSN to storm-louise Send a message via Yahoo to storm-louise
Hey all. Thanks so much for your input help and info. Im not so sure on the flambe'd thingy but it sounds like it involves a blow torch. :-) Thanks again. Storm
__________________
storm-louise is offline   Reply With Quote
Old 09-07-2007, 06:47 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
If you add cognac, it is easy to ingnite with a match or the gas flame on your stove. You have to be careful and add the cognac to the pan away from the burner to prevent premature ignition that could surprise you.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-07-2007, 11:36 AM   #10
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Oh, & also - never EVER stand directly over a warm or hot pan as you add any sort of alcohol. As Andy M. stated, you could be unpleasantly surprised (& end up looking like Uncle Leo on "Seinfeld" when he opened a letter bomb & blew his eyebrows off - LOL!!!).
__________________

__________________
BreezyCooking is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.